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Tiradito of Lima. Tiradito is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. [1] [2] It reflects the influence of Japanese immigrants on Peruvian cuisine. [3]
Place the salmon on the prepared baking sheet, pat dry with paper towels and brush with the soy sauce mixture. Bake until just cooked through, 10 to 12 minutes.
A bit brighter than the traditional Cobb salad, this version combines fresh mango, creamy coconut dressing, spiced salmon, and crunchy plantain chips to create a punchy, spicy, filling meal. Feel ...
Sushi cake is made of crab meat, avocado, shiitake mushroom, salmon, spicy tuna, and tobiko and served on sushi rice, then torched with spicy mayonnaise, barbecue sauce, and balsamic reduction, and dotted with caper and garlic chips. [104] Sushi pizza is deep-fried rice or crab/imitation crab cake topped with mayonnaise and various sushi ...
Raw salmon, lightly cured in salt, sugar, and dill. Usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce with bread or boiled potatoes. Made by fishermen in the Middle Ages, who salted salmon and lightly fermented it by burying it in the sand above the high-tide line. Today it is no longer fermented.
Place the salmon fillets in a shallow roasting pan. Add the ginger, chili bean sauce, rice wine, soy sauce and chili flakes, then lay the red onion slices on top. Drizzle the olive or canola oil ...
Raw abalone meat Salmon nigiri Soft-shell crab on ice Akagai (赤貝): Ark shell [ 4 ] [ 2 ] [ 3 ] [ 5 ] Ama-ebi (甘海老): raw pink shrimp Pandalus borealis [ 2 ] [ 3 ] [ 5 ]
Unadon. Unadon (鰻 丼, an abbreviation for unagi + donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki.